Instant Pot Chicken Vegetable Soup

Jan 4, 2022 · Modified: Feb 5, 2025 by Carmy · This post may contain affiliate links and as an Amazon Associate, I earn a commission from qualifying purchases.

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Made with simple and nutritious ingredients, this chicken vegetable soup comes together so quickly and easily in the Instant Pot. Light but still hearty, this Instant Pot Chicken Vegetable Soup is perfect for any occasion.

Whether you're craving something cozy on a cold day or a filling but light lunch, this Instant Pot Chicken Vegetable Soup is going to fit that bill. It's easy, healthy, and packed with flavor. You're going to wish you made extra!

A bowl of instant pot chicken vegetable soup.

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Why You'll Love This Chicken Vegetable Soup
Ingredients You'll Need
How To Make Instant Pot Chicken Vegetable Soup
Recipes Variations
Tips and Notes
Recipe
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Why You'll Love This Chicken Vegetable Soup

This instant pot chicken and veggie soup uses a lot of kitchen staples. Most of these ingredients are items I already have on hand so it's easy to whip it up last minute.
It's easy to customize. You can add additional vegetables to this chicken vegetable Instant Pot soup. Use it as an opportunity to clear out the fridge before you head out to the grocery store.
Want to make it even heartier? Make some pasta of your choice and serve the soup over it.

Ingredients You'll Need

Ingredients needed to make instant pot chicken vegetable soup.

olive oil — or any oil of your choice.
onion — I use a small yellow onion but if you only have white or sweet onion, feel free to use that instead.
garlic — I always recommend using freshly minced garlic, as pre-minced garlic has an aftertaste to it.
celery — celery may seem like an ingredient you can skip, but it adds a nice subtle flavour to the soup!
chicken breast — I use boneless skinless chicken breasts but you can swap for chicken thighs if that's what you have on hand.
chicken broth — use low sodium broth whenever possible.
fire-roasted diced tomatoes — this adds a delicious smoky flavor to the soup!
flavor boosters: you'll need a bay leaf, salt, black pepper, dried oregano, dried thyme, and onion powder.
russet potato — diced into ½ inch cubes so you can get a bit with every spoonful!
carrots — I just use regular carrots, but if you have some pretty colored carrots to use up, feel free to use them instead.
zucchini — the skin is thin enough that you can skip peeling it.
frozen peas — the heat from the soup at the end is enough to cook through the frozen peas, so there is no need to thaw them beforehand.
parsley for garnish

How To Make Instant Pot Chicken Vegetable Soup

Set of two photos showing onions and celery sauted in the pressure cooker then the rest of the ingredients added.

On sauté mode, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Sauté the onion until translucent, about 2 to 3 minutes.
Add everything else to the Instant Pot except the frozen peas and parsley.

Set of two photos showing Instant Pot lid placed on the pot and the soup pressure cooked.

Place the lid on, turn it to sealing. Set it to pressure cook/manual on high pressure for 10 minutes.
Let NPR for 10 minutes before QR carefully. Taste and add more salt if desired.

Set of two photos showing chicken shredded on a cutting board and then added back into the soup.

Remove the chicken and shred it.
Add the shredded chicken back to the pot.

Set of two photos showing frozen peas added to the pot and stirred.

Add the frozen peas and stir. The heat from the soup should cook it through immediately.
Garnish with fresh chopped parsley before serving.

Three bowls of instant pot chicken vegetable soup in front of an instant pot.

Recipes Variations

If you do not have canned fire-roasted tomatoes, you can always swap them for regular canned diced tomatoes.
If you do not have russet potatoes, sweet potatoes can be swapped in, but it'll lead to a sweeter soup.
Other vegetables you might want to try using include corn, zucchini, and green beans. You can also stir in some spinach at the end.
Legumes are a great addition to this chicken vegetable soup in the Instant Pot! Try adding some drained and rinsed canned white beans or even chickpeas!
Other fresh herbs can be used! Thyme, rosemary, and oregano makes for a tasty addition to this chicken and vegetable soup.

Overhead view of three bowls of instant pot chicken vegetable soup.

Tips and Notes

This chicken vegetable soup uses a 6QT Instant Pot. A smaller one may require adjusting the amount of the ingredients to fit it all.
It can take anywhere from 15 to 20 minutes for the Instant Pot to come up to pressure. Not to worry, as that's normal!
If you're adding other vegetables that cook relatively quickly, such as broccoli florets or cauliflower, add them at the end before the peas. You can also turn on sauté mode to simmer the broccoli/cauliflower for a minute or two.

What is NPR? What is QR?

NPR is Natural Pressure Release. When your Instant Pot is done cooking (via pressure), instead of doing a QR, let the pressure come down naturally by leaving it alone until the float valve pin has dropped to indicate that the pressure is gone.

QR is quick release, which is when you turn the lid's knob from sealing to venting and the steam is released immediately.

How do I store and reheat leftovers?

Once the soup has cooled to room temperature, transfer the soup to airtight containers and store it for up to 4 days in the fridge. Reheat the soup in the microwave or on the stovetop.

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